Sunday, December 21, 2014

Winter Wonder - Salad With Smoked Gouda, Pecans & Cranberries

Winter Greens With Smoked Gouda, Pecans & Cranberries, Photo: NK
Today we are sharing our new favorite cold-weather salad (some others we've enjoyed are here, here, and here), because sometimes, you just don't want your salad taking a back seat. 

An exciting salad is the perfect foil for a simple main, in our case, this juicy pork chop pan fried in our amazing Lodge skillet and seasoned with Salt, Pepper, and Paprika. If you don't already own a cast iron skillet, I highly recommend you treat yourself to one. 

In general, whenever you're looking to take your salads from boring to fab, just use this simple formula:

Seasonal Greens

Seasonal Fruit (dried or fresh)
Cheese (favorites like Grated Pecorino, Blue Cheese, Goat, Feta, or Gouda)

Today's winter salad uses sturdy greens (baby Kale and Hearts of Romaine), chunks of creamy Smoked Gouda, and tart, vibrant Dried Cranberries to lend a little holiday  chutzpah. A simple Buttermilk Dressing mellows all those big flavors (and we made this deliciousness with the leftover Buttermilk). We pops of red and green, it's also visually appealing enough for company.We hope you'll add it to your seasonal rotation! 

Ready to enjoy. Photo: NK
Winter Greens With Smoked Gouda, Pecans & Cranberries 
Serves 4

For the Salad:
3 ounces of Baby Kale
1 Heart of Romaine, chopped into bite-sized pieces
2-3 Ounces Smoked Gouda, cut to a bite-sized dice
3 Tablespoons Dried Cranberries
1/2 Cup Pecan Halves, Toasted

For The Dressing:
1/4 Cup Buttermilk
1 Tablespoon Mayonnaise
1 Tablespoon White or Red Wine Vinegar
2 Tablespoons Olive Oil

1. In a bowl, Toss Kale, Romaine, Gouda,  and Cranberries. 

2. In a separate small bowl, whisk Buttermilk, Mayonnaise, and Vinegar. Slowly whisk in oil while stirring vigorously until emulsified. Add a little Salt and Pepper to taste.

Dress and toss Salad a Tablespoon at a time. Do not over dress. Toss in Pecans, stir and enjoy!

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